Qualifications & Experience:
Diploma or Degree in Culinary Arts, Hotel Management, or Nutrition-related field
Prior experience in healthcare, hospital, wellness, or dietary-focused food services is highly preferred
Responsibilities:
Plan, develop, and oversee nutritionally balanced menus in consultation with dietitians and healthcare professionals
Ensure meals meet dietary, medical, and cultural requirements of patients and clients
Supervise kitchen operations, food preparation, and presentation standards
Manage kitchen staff scheduling, training, and performance
Ensure compliance with food safety, hygiene, and healthcare regulations
Control food costs, inventory, and vendor coordination
Maintain high standards of quality, taste, and consistency
Support special dietary programs and therapeutic nutrition plans